Ginger and Banana Sponge Pudding with Hot Toffee Sauce

If you ever need a recipe that is the definition of comfort food – this is it! Let it gently steam away while you enjoy the wonderful aromas.

Serves 6
Suitable for vegetarians
Suitable for freezing

Butter, 110g (40z) + extra for greasing
Light muscovado sugar, 11Og (4oz)
Eggs, 2, beaten
Vanilla extract, 1 teaspoon
Self-raising flour, 11Og (4oz) ~
Ground ginger, ½ teaspoon
Salt, pinch
Bananas, 2 medium
Milk, 2 tablespoons
Stem ginger in syrup, 4 pieces + 3 tablespoons of the syrup from the jar

Golden syrup, 4 tablespoons
Butter, 50g (2oz)

1 In a large mixing bowl, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, then stir in the vanilla extract.Sift in the flour, ground ginger and salt, then fold in lightly using a large metal spoon.

2 Using a fork or potato masher, mash the bananas thoroughly, then fold them into the creamed mixture with the milk.

3 Butter a 900ml (1½ pint) pudding basin. Slice the stem ginger and place it in the bottom of the basin with the 3 tablespoons of syrup from the jar. Spoon over the creamed mixture and level the surface. Cover the basin tightly with a piece of buttered foil.

4 Steam the pudding in a steamer or a large saucepan for 2 hours 15 minutes, making sure that the water does not boil dry, and topping up with boiling water as needed.

5 Allow the pudding to cool slightly whilst you make the sauce. Gently heat the syrup and butter together, then simmer for 1 minute. Remove the foil from the pudding, run a knife around the edge to loosen it, then invert onto a large plate. Serve with the sauce.

Cook’s tips
If cooking in a saucepan, the water needs to be about one-third of the way up the pudding basin.
To measure syrup, warm a metal spoon in boiling water or over a gas flame so that the syrup slides off easily.
Custard or single cream could be served with the pudding.

Recipe taken from The New Dairy Cookbook

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